If you want to treat a crowd for a holiday breakfast or brunch, one of the most intriguing ways to do it is with pistachio stuffed pancakes. The revelation of a hidden layer within the breakfast staple is sure to turn heads amongst those eating and will leave them with something to talk about.
There’s several different fillings that can go inside, and this pistachio filling joins together sweet and savory in a unique combination.
Made with Wonderful Pistachios No Shells, Roasted & Salted, the nuttiness and salted flavor of the pistachio blends with the sweet maple syrup for a combination of aromas and tastes that will dance around on the taste buds. The pancake batter further accentuates that relationship with the addition of coconut sugar and coconut oil, which intermingle with the pistachios to tie the filling and the pancakes together.
Hidden at first on the inside, these Pistachio Stuffed Pancakes will add a layer of excitement and fun to your breakfast and brunch get-togethers while creating an orchestra of flavor at the table.
If you want to make these for your next gathering, peep the full recipe below:
For pistachio filling
8oz Wonderful Pistachios No Shells, Roasted & Salted
3 Tbsp maple syrup
2 Tbsp water
For the pancakes
1 ¼ cups whole wheat flour
2 ½ tsp baking powder
1 ½ Tbsp coconut sugar
¾ tsp salt
1 ¾ cup milk, any kind
3 Tbsp melted coconut oil
For the toppings
Wonderful Pistachios No Shells, Roasted & Salted, chopped
1 dollop Greek yogurt
Place Wonderful Pistachios No Shells in a food processor and pulse until mixture resembles a buttery smooth texture. Next, add maple syrup and blend on the highest speed until fully incorporated. Add water and blend on high again until fully incorporated. Make sure to occasionally stop and push down the sides of food processor to make sure all of the contents are mixed together.
Line a baking sheet with parchment paper. Scoop 1 ½ tablespoons of pistachio mix and roll into a ball. Place balls on the parchment paper. Repeat this process until you’ve used all the mix. Place the sheet pan with the balls into the freezer for 1 hour.
Place all ingredients for pancakes in a large bowl and mix until fully incorporated. Remove your pistachio balls from the freezer and give them a light dusting of flour so they don’t stick. When the balls have become somewhat malleable, press them down using your hand or the backside of a pan to flatten into a small, flat circle.
Heat a large frying pan on medium low heat. Grease the pan with cooking spray. Spoon two 1-oz pours of batter onto the pan. Once you see bubbles start to appear from the pancakes, place one of the pistachio circles into the center of one of the pancakes. The other pancake should remain plain.
When the bottoms are golden brown, flip the pancake without the pistachio disc directly onto the pancake with the pistachio disc. Cook until batter in the middle is fully done. Repeat these steps until you have used all your pistachio circles.
Top pistachio stuffed pancakes with a dollop of Greek yogurt, chopped pistachios, fresh blueberries, and a drizzle of maple syrup.
Created in partnership with Wonderful Pistachios